For the dough
1-Mix the lukewarm milk, eggs, vanilla extract: Mix the lukewarm milk, eggs, vanilla extract and melted butter.
2-Mix all the dry ingredients in a: Mix all the dry ingredients in a separate bowl and make a hole in the centre and add all the wet ingredients in the center.
3-Mix everything until you have a uniform: Mix everything until you have a uniform dough. It’s really sticky so don’t worry, that’s just the way this dough is ? That makes them gooey at the end instead of bread-y and hard.
4-Let the dough rest to proof for: Let the dough rest to proof for 1 hour covered in cling film or until it doubles in size. If it’s too cold, place it in the oven with the light on and no temperature setting.

For the apple pie filling
5-Peel the apples and remove the core: Peel the apples and remove the core. Cut the apples into small cubes.
6-Cook the apples with the rest of: Cook the apples with the rest of the ingredients in a saucepan until the apples are soft and the sauce thickens. It should take 10-15 minutes.
7-Let the filling cool down completely to: Let the filling cool down completely to room temperature and reserve ¼ of it which we will use once they’re baked.

Assembly
8-Dust flour on a clean tabletop and: Dust flour on a clean tabletop and roll the dough. Every couple of rolls make sure it’s not sticking and dust more flour underneath and on top. Roll it out until you have a 40×30 cm/12×16-inch rectangle. Try to keep it as rectangular as you can. At the very end make sure it’s not stuck and dust more flour if necessary so you can roll it with ease.
9-Spread the apple pie filling onto the: Spread the apple pie filling onto the dough using a spatula.
10-Start rolling: Start rolling: first, do it carefully so it’s nice and tight and once you have the first 2 complete rolls, you can just push it (still very tightly) so it rolls to the end.
11-Cut the rolls (I did mine 3: Cut the rolls (I did mine 3 fingers thick) and place them on a baking pan lined with baking paper at the bottom (this will help later so the sugar doesn’t stick, you’ll thank me!) and arrange them nicely. Keep a couple of fingers’ distance between them so that they can rise during proofing and after in the oven without becoming square.
12-Let them sit for 30min*** (again, it: Let them sit for 30min*** (again, it helps if they’re in a warm environment) and then they go in the oven at 180°C/350°F for 20-30min or until they’re light golden brown on top.